Low FODMAP Cinnamon Buns

Ingredients:

For the dough:

• 2 cups Low FODMAP flour (such as rice flour, coconut flour, or oat flour. You can also use gluten-free all-purpose flour)
• 1 tablespoon sugar
• 1 packet (7g) dry yeast
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large egg (room temperature)
• 2/3 cup milk
• 2-10 drops of Intoleran Lactase Drops
• 1/2 teaspoon vanilla extract

For the cinnamon filling:

• 1/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted vegetable butter

For the glaze:

• 3/4 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions:

Make the milk lactose-free:

Add 2 drops of Intoleran lactase drops to the milk. Let the milk sit in the refrigerator for 24 hours to break down the lactose. After 24 hours, the milk will be lactose-free. If you prefer to start baking immediately, you can add 10 drops directly to the milk for immediate use.

Making the dough:

1. Mix the dry ingredients: In a large bowl, combine the flour, sugar, dry yeast, and salt.
2. Add the wet ingredients: Add the oil, egg, vanilla extract, and the milk (with lactose broken down by the lactase drops). Mix well using a wooden spoon or your hands until you have a soft dough.
3. Knead the dough: Knead the dough on a clean surface for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more gluten-free flour.
4. Let the dough rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Make the cinnamon filling:

1. Make the cinnamon sugar: In a small bowl, combine the brown sugar and ground cinnamon.
2. Melt the butter: Melt the butter in the microwave or in a small pan.

Form the cinnamon buns:

1. Roll out the dough: After the dough has risen, roll it out on a lightly floured surface into a rectangle about 12×16 inches.
2. Fill the dough: Brush the dough with the melted butter and evenly sprinkle the cinnamon sugar mixture over it.
3. Roll up the dough: Carefully roll the dough up, starting at the long edge, to form a long cylinder.
4. Cut the roll: Cut the rolled dough into 10-12 equal pieces (the “buns”).
5. Let the buns rise: Place the cinnamon buns in a greased baking dish, making sure they are touching slightly. Cover and let them rise for another 30 minutes.

Baking:

1. Preheat the oven: Preheat the oven to 350°F (175°C).
2. Bake the buns: Bake the cinnamon buns in the preheated oven for 20-25 minutes, or until golden brown.

Glaze:

1. Make the glaze: In a small bowl, mix the powdered sugar, milk (with lactose broken down by lactase drops), and vanilla extract until smooth.
2. Drizzle the glaze: Once the buns are cooled, drizzle the glaze over them.